Vegan Chocolate Chip Peanut Butter Cookie Recipe

Ingredients:

1 cup whole wheat pastry flour

1 cup tapioca flour

1/3 cup oat flour

1 teaspoon baking soda

1/8 teaspoon salt (I barely use that)

1/2 cup unsweetened peanut butter (I think 1 cup will work better)

¾  cup maple crystals

¾  cup agave syrup

1 Tablespoon vanilla extract

½ cup unsweetened apple sauce (if they are too dry, add another ½ cup)

1 serving Ener G Egg replacer

2 cups vegan chocolate chips (12-oz. pkg.)

1 cup chopped nuts (optional)

COMBINE flour, baking soda and salt in bowl. In a larger bowl, beat peanut butter, maple crystals, agave and vanilla extract in large mixer bowl until creamy. Add apple sauce and egg replacer and mix well.  Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. (Pizza stone works great!)

Put dough in freezer or refrigerator to harden – (cookies turn out better)

Directions:PREHEAT oven to 375° F.

BAKE for 9 to 14 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.